球磨对绿豆淀粉结晶结构和糊流变特性的影响  

Effect of Ball Milling on the Crystallian Structure and Rheological Properties of Mung Bean Starch

作　　者：陈玲[1] 庞艳生[1] 李晓玺[1] 李冰[1] 李琳[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《食品科学》2005年第6期126-130,共5页Food Science

基　　金：国家自然科学基金资助项目(20376027);广东省自然科学基金资助项目(031350)

摘　　要：采用偏光显微镜、X-射线衍射等测试方法,研究了绿豆淀粉在机械球磨过程中结晶结构的变化;运用Brookfield旋转粘度计测得不同浓度的淀粉糊在不同温度和剪切速率下的表观粘度,建立了相应的流变模型。结果表明机械球磨使得淀粉结晶结构受到破坏,由多晶态转变成无定形态;经球磨处理的绿豆淀粉糊仍保持假塑性流体特征,但随着球磨程度的增大,糊稠度大大降低,流动性增加,且越来越趋向牛顿流体特征。The effect of ball milling on the crystallian structure of mung bean starch was investigated with polarized light microscope and X-ray diffraction. The apparent viscosity of ball-milled mung bean starch paste with different concentration was determined at different temperature and shear rate by Brookfield rheometer. The rheological models of the ball-milled mung bean starch paste were obtained. The results showed that the crystallian structure of mung bean starch was destroyed in the process of ball milling, and the crystals were changed from polycrystalline to a more disordered structure. It was concluded that starch pastes showed pseudoplastic characteristics after ball milling treatment, but with the increase of ball milling time the pastes resembled to Newtonian fluid for its lower thickness and higher stability.

关 键 词：球磨 绿豆淀粉 结晶结构 流变特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]